While Emma was preparing for ProWein in Germany, Jeremy was roaming around KZN with our reps in the region. One of the visits included Blackstrap in Ballito, where our Lycaon Grenache will soon be available. Olive and Oil in Umhlanga will be listing our Den Sauvignon Blanc and The Chefs Table in Umhlanga is currently offering Peloton Blanc by the glass and have bought a couple of other wines for the list. Keep your eye out for other restaurants in Umhlanga listing our wines.
March 14 – sundowners at Jackie Cameron School of food and wine
On March 14, at Jackie Cameron School of Food and Wine in Howick, he took part in a sundowners evening in which five students created the food to be paired with each of the five of our wines being featured. The rest of the students played supporting roles, helping to put together the dishes and cleaning up afterwards.
All the food was charmingly presented on illustrated paper table coverings.
Jeremy gave a talk to students about his experiences in the food and wine industry and inspired a student to send him an email:
I was not one of the students cooking, as we take turns, but my duty was Scullery.
I just wanted to say thank you so much for your enthusiasm and for coming to share your story. Your story, your enthusiasm and your courage is remarkable and inspiring. Thank you for the care you showed us all and for encouraging us.
It’s amazing to see your success but to hear how you got there, because it is only hard work that will lead to success. I am inspired to be one of the best chef’s.
Thank you once again and all the best with your business.
We wish all the students at the school every success for their future careers. Jeremy thought all the food was brilliant and worked well with the wine they accompanied
The Cellar at Honeywoods
On March 15, Jeremy ventured down the coast to The Cellar at Honeywoods where chef Darren Smith creates truly artistic and delicious food. They teamed up with us to create a wine pairing menu which blew us away. The featured wines were all from the den range and one blend: Peloton Rouge.
Oxtail parcel with sultana and beetroot pureé, potato rosti and whiskey parley hollandaise with braised cabbage. Paired with Peloton Rouge 2014 (not pictured)
Jeremy enjoyed the evening immensely, saying that it was a lot of fun. His favourite dishes? Well he particularly like the melon sorbet and the goosebery and brie tartlet.
For the rest of us, we have some really good ideas of foods that we could creatively pair with our favourite Painted Wolf Wines.
What’s your favourite combo?